Tag Archives: gluten free

Gluten Free Organic Blueberry Coconut Superfood Muffins

Whew…that’s a mouthful but I PROMISE you will not be disappointed in these muffins. With Christmas rapidly approaching you’re probably looking for ways to lessen your stress. This recipe is perfect to make ahead and have ready on Christmas morning because the last thing you should be doing is standing in the kitchen when everyone else is gathering and enjoying the morning.

Here is the original recipe. All you have to do is a quick google search to learn more about Chia seeds as they are one the superfoods found in these yummy muffins. They are packed with omega 3 fatty acids, antioxidants, and fiber. Blueberries, as we all know, are a great source of free radical fighting antioxidants as well. Plus a little extra protein to go with the coconut oil to keep your blood sugar stable. Top them with a little organic butter and you have a great start to you Christmas morning or any day for that matter.

Gluten-Free Organic Blueberry Coconut Superfood Muffins

Preheat your oven to 350 degrees (F) while you gather the following items:

Muffin Ingredients

Muffin Ingredients

Hint: Always choose organic where possible, as organic foods are grown without the use of toxic chemical pesticides and herbicides.

1 cup of coconut flour
1/2 tsp of baking soda
1/2 tsp of baking powder
1/4 tsp of sea salt
5 free-range eggs
1/2 cup coconut butter (or oil) (make sure it’s in the liquid form or it won’t blend well)
1/2 c maple syrup
1 tsp vanilla
1/4 cup chia seeds
1 cup almond milk
1 cup blueberries (fresh or frozen)

2 scoops Biotics Whey Protein

Directions:

1. Mix 1/2 cup of almond milk with chia seeds and set it aside for 30 minutes. (They will thicken up pretty quickly. Mine were ready before 30 minutes.)

Chia Seeds Thickened with Almond Milk

Chia Seeds Thickened with Almond Milk

2. Combine coconut flour, baking soda, baking powder, protein powder, sea salt, vanilla, and maple syrup and mix well.

3. Add eggs, coconut butter, chia seeds (the texture should be thick) and the rest of almond milk.

4. Blend in the frozen blueberries by hand, being careful not to crush the blueberries.

5. Pour this batter into paper muffin liners that you’ve placed in a muffin baking pan. (You’re not really going to pour the batter, it’s very thick so scoop it into the muffin cups.)  Fill them completely.

Fill the muffin cups completely.

Fill the muffin cups completely.

6. Bake the muffins at 350 degrees (F) for 35 – 40 minutes, or until they are golden brown on the outside and completely cooked on the inside. (If you oven cooks hot like mine, reduce cooking time to 30-35 minutes. Check them with a toothpick to see if they are done.)

Top with butter and ENJOY!

HAPPY HOLIDAYS EVERYONE!

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Cheesy Garlic Cauliflower Bread

Cheesy Garlic Cauliflower Bread

You probably remember my post from a few weeks back with the Cauliflower Pizza Crust. It was a raging success! Thank you for all the feedback! And, thank goodness for Pinterest!

I f you were like us, you might have had some cauliflower leftover. I had also pinned a  recipe for this cheesy garlic bread.  I have to say, I don’t know which one we liked more…the pizza or the garlic bread! They were both amazing but I’m leaning toward the bread. I just felt sooo bad, but I wasn’t being. I really felt like I was eating cheesy bread sticks when I dipped them in the leftover pizza sauce.  They were also really good cold and leftover! (I know, it’s crazy and I’d say it’s just because I’m pregnant but Dr. Court thought so too!) The recipe is almost identical to the pizza crust. I didn’t change a thing from the recipe I from Mom, What’s for Dinner?

Give it a try and let us know which one YOU like better!

 

Cheesy Garlic Cauliflower Bread

1 cup cooked, riced cauliflower

1/2 cup shredded mozzarella cheese

1/2 cup Parmesan cheese

1 egg, beaten

1 tsp dried oregano

1/2 tsp crushed garlic

1/2 tsp garlic salt

olive oil

 

For Topping:

2 tablespoons softened salted butter

2 cloves garlic, finely minced

1/4 cup grated Parmesan cheese

1/4 cup grated mozzarella cheese

*Optional Marinara sauce for dipping  (I highly recommend this…we used leftover pizza sauce.)

 

Preheat oven to 450 degrees.

Chop the cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft for 15 minutes. Place in a ricer or grate.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

 

To Make the “Bread”:

Prepare your baking stone or sheet by spreading a small amount of olive oil on it and top with parchment paper. (I also, highly recommend using the parchment paper. It made it so much easier as it didn’t stick or burn.)

In a medium bowl, stir together 1 cup cauliflower, egg, Parmesan and Mozzarella. Add oregano, crushed garlic and garlic salt, stir.

Transfer to the baking stone or sheet, and using your hands, pat out into a large rectangle.

Bake at 450 degrees for 15 minutes.

Remove from oven.

Mix 2 TBSP butter and garlic in a small bowl and.spread the butter and garlic mixture over baked cauliflower bread and top with Parmesan and Mozzarella cheeses.

Place back in the 450 degree oven until all cheese is melted.

Slice and Serve!

We had this with the Garlic Dill Chicken recipe from last week and it was fabulous!

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Salad Dressing And Sauce

One of the questions we are most often asked is, “What kind of salad dressing can I use?” To which we reply oil and vinegar. And then people look at us like we’re crazy and we hear, “You mean there is nothing I can use out of the entire salad dressing aisle?” The problem is that most commercially made salad dressings are full of stuff that we don’t recommend you eat like soy and/or canola oil, high fructose corn syrup and/or sugar and/or artificial sweeteners and lots of preservatives. Don’t be fooled by advertising on the bottle saying “made with olive oil”. Upon reading the label you will see that soybean or canola oil come first on the list and maybe somewhere at the bottom they’ve added a little olive oil so they can make their claim. Unfortunately, they also add a ton of preservatives to give it a long shelf life. The same is true of sauces and marinades. What are you supposed to do? Are you doomed to only have oil and vinegar for salad dressing for the rest of your life? It’s really not that bad, you know!

Alas, we have an option for you to make your own salad dressing and a sauce. It only takes a minute and is as varied as the options at the grocery store provided you use a little imagination to alternate the ingredients. Plus, you know exactly what’s in it so you’re not getting a bunch of unhealthy preservatives. It’s a great idea for people who are following a gluten-free or soy free diet. Additionally, we have patients who keep a little bottle of their own salad dressing in their purse when they go out to dinner!

SALAD DRESSING

If you eat a lot of salad every week, I suggest making a large batch to have on hand. Otherwise you can make a small amount for your meal.

INGREDIENTS (not a complete list, use your imagination!):

Extra Virgin Olive Oil

Balsamic Vinegar or Red Wine Vinegar or White Wine or lemon or lime (you’re seeing the variety!)

Finely chopped garlic cloves

Finely chopped shallot

Finely chopped onion

Rosemary/Basil/Parsley/Thyme/Cilantro/Dill/Oregano (again whatever herbs you like either fresh or dried)

Salt and Pepper

Dijon Mustard

 

Here is an example of one of our favorites to have on hand for a week.

1 cup of EVOO

¼ balsamic vinegar

2 finely chopped garlic cloves

1 Tbsp of finely chopped rosemary

Salt and pepper to taste.

 

Combine all ingredients into a shaker. Shake and serve! Voila!!

The great thing is you can taste it and see if it needs more of one ingredient or another and add it. If I’m using fresh ingredients I usually refrigerate it for the week.

 

SAUCE

This recipe is again from Linda, our receptionist. It’s incredibly easy and really fresh and light tasting. It can be used on vegetables or chicken or fish or you can use it as a salad dressing too.

 INGREDIENTS

1 1/2 c firmly packed fresh basil (optional: add a few springs of parsley leaves)

1/4 c fresh lemon juice

2 T Dijon mustard

1/3 c extra-virgin olive oil

Dash coarse salt & ground pepper

 

Blend basil/parsley, lemon juice, 1/4 c water and mustard on high-speed till smooth.  Add oil with blender running.

 

Now that it’s warmer outside we love to grill a bunch of meat to have on hand for healthy lunches and quick dinners. The problem is that chicken is great the first night but gets a little dry if you have to warm it up. This sauce is a great option to use if you chicken is a little dry the second day and even if it’s not dry. It tastes great!

 

Do you have a great salad dressing or healthy sauce recipe to share with us?

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Paleo Breakfast Bread

This recipe comes from Dr. Court’s Uncle Me. He sent it to us last week and I decided to make them Sunday morning. They are AMAZING! They remind me of coffee cake but a little lighter. The original recipe calls for stevia but you absolutely do not need it. The bread is plenty sweet without it. I also used a crunchy almond butter as that was all I had on hand and we thought they were fantastic. This bread is a great alternative to a wheat based breakfast bread but remember they are still pretty sweet and should probably be considered a once in a while treat.

Paleo Breakfast Bread

Serves 4

  • ½ cup creamy roasted almond butter
  • 2 eggs
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • ¼ teaspoon celtic sea salt
  • ¼ teaspoon baking soda
  • 1 tablespoon cinnamon
  1. In a large bowl, with a hand blender, mix almond butter until creamy
  2. Mix in eggs, honey and vanilla
  3. Add salt, baking soda and cinnamon
  4. Mix well with hand blender until all ingredients are combined
  5. Transfer batter into a well-greased 8×8 inch Pyrex baking dish
  6. Bake at 325° for 12 to 15 minutes

Enjoy topped with butter along with the Fresh Veggie and Herb Scramble…now I call that a breakfast of champions!

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